Mixed coffee made by hand in autumn | coffee beans made by hand [Ethiopian washing Cochel]

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Autumn hand-mixed coffee | A brief introduction to hand-made coffee beans [Ethiopian washing Cochel]? What are the flavor characteristics?

Cochel is located in Yega Sheffield, Ethiopia. The grades of washed raw beans are G1 and G2, and those of sun-dried beans are G3, G4 and G5. The coffee flavor of Cochel G1 has bright sour fruit and slightly sweet fruit, with the flavor and aroma of the producing area. Due to the obstruction of the Great Rift Valley in East Africa, the types of coffee beans on the two half walls are different, the eastern half of Hara variety → has the difference between long body and short body, and the varieties of the western half wall primeval forest are numerous and complex, and the beans of Irubabo, Tana Lake and Jinbi in the northwest are obviously stronger. Coffee farmers in the Hara Heights in the east and the Kafa forest in the southwest have a bright plot, and farmers in the east claim that Arabica comes from the Hara Heights, not the Kafa forest in the southwest. Kafa Forest: Jinma, Tiebi and Bebeca have higher disease resistance, but the flavor is inferior to the eastern half.

Cochell producing area (Kochere):

Above sea level 1900 Murray 2000 meters | Pastoral coffee system

Cochel is located in a small producing area 25 kilometers southeast of Yegashafi, Ethiopia. It is an area that produces coffee and is rich. It is also one of the three famous and micro-producing areas of Yegashafi. It has about 100,000 local residents, and coffee beans are the main source of income. The processing and processing equipment of this production area is very advanced. Coffee Review, a well-known coffee evaluation website, gave Kocher a high rating of 94 points for washed beans.

Flavor: plum citrus aroma is obvious, fruit acid is more balanced and not irritating, the taste is transformed into sweet taste, the latter part has a touch of cocoa mellow, suitable for people who like refreshing taste.

The cultivation system is the most diverse

Forest Coffee (Forest coffee)

Refers to wild coffee trees in the primeval forest. Protected by the government, there are special personnel to harvest. The total output is only 10% of 5m / m.

Half Forest Coffee (Semi-forest coffee)

Refers to semi-wild coffee, farmers regularly go to the forest to trim shade trees or coffee branches and leaves to increase light transmittance and fruit yield. The total output accounts for 35%.

Rural Coffee (Garden coffee)

Refers to small farmers grow their own, mixed with other cash crops, mostly under the elephant legs. The total output accounts for 50%.

Planting Coffee (Plantation coffee)

The state-owned or private development of land is similar to the entrepreneurial and scientific management in Central and South America. The total output accounts for only 10% of 5muri.

Yega Xuefei (Yirgacheffe): 1800 Murray 2000m above sea level | Pastoral coffee system

Yega Xuefei is very popular with the international community:

Treatment: washing is the main method.

After 1970, the unique floral aroma and citrus flavor of washed Yejia Xuefei became popular all over the world, which was known as "Yejia Xuefei flavor". In 2003, a chemist, Dr. Yili (the late), pointed out in a speech at the American boutique association that some of the aroma components of Yega Xuefei can also be found in Chanel No. 5 perfume and Darjeeling tea, known as Darjeeling black champagne.

But since 2006, the sun treatment blew the horn of counter-attack, and the sun beans were killed and washed in the "Gold Cooperative Coffee Competition" (Gold Cooperative Coffee Competition), and the top three high scores were all covered by sun beans. Coffee trader Adulabaghi buys certain varieties of ripe extra red fruits from small farmers in MistValley, the highest altitude in Yega, and concentrates them on the tanning factory it runs in the small town of Idido. Yejia Xuefei sun-dried beans treated by strict quality control have repeatedly bloomed in the category of boutique coffee and become famous products that gluttons scramble to taste.

Sun-dried beans taste: sour, thicker, better consistency, larger amplitude.

Washed beans taste: floral fragrance and cleanliness

Ethiopian coffee beans are graded according to the number of defective beans, which are divided into 5 grades:

G1--G2 for washed beans: G1 is the most advanced, no more than 3 defective beans per 300g raw beans.

G3--G5 is sun beans: G5 is the lowest level for Ethiopian coffee exports.

Qianjie cuisine is recommended:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.